Name: Grandma's CHOCOLATE-NUT cake! Every bite is perfection…
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 14
Ingredients: 12 egg whites (bake in two batches of 6 egg whites for 2 sheets); 320 g granulated sugar (2 × 160 g); 320 g ground walnuts (2 × 160 g); 12 egg yolks; 12 tablespoons sugar (approx. 180 g); ½ teaspoon water; 100 g good-quality dark chocolate (broken); 250 g softened butter (or quality margarine); 100 g coarsely chopped walnuts; 150 g dark chocolate; 1–2 tablespoons vegetable oil

Preparation procedure

Cake layers Preheat the oven to 180 °C. Whip 6 egg whites to stiff peaks, gradually beat in 160 g sugar until the meringue is smooth and glossy. Gently fold in 160 g ground walnuts with a spatula. Spread the batter on a baking sheet lined with parchment paper (approx. 30 × 40 cm) and bake for 15–20 minutes until dry (check with a skewer). Let cool. Bake the second sheet the same way.
Egg-yolk chocolate cream Beat the yolks with the sugar into a thick foam, add ½ teaspoon of water and the broken chocolate. Place the bowl over a gently simmering bain-marie and, stirring constantly, heat until the mixture thickens (do not boil). Remove and let cool completely. Beat the butter until fluffy and, spoonful by spoonful, beat the cold chocolate base into it. Set aside a small portion of the cream for later decorating; fold the coarsely chopped walnuts into the rest.
Slicing the sheets Cut each cooled layer in half lengthwise – you will get 4 thinner layers.
Assembling the cake Spread a third of the cream over the bottom layer, top with the next layer and repeat (a total of three layers of cream between the four layers). Do not decorate the top yet.
Glaze Melt the chocolate with the oil in a bain-marie and stir until smooth and glossy. Pour over the surface of the cake, spread and let set at a cool room temperature.
Resting and decorating Do not put the cake straight into the fridge – a few hours in a cooler place will benefit it, the layers will soften and the flavours will meld. Before serving, decorate with the reserved cream.

Time and servings

Total time: approx. 2 hours (work 60–75 min + chilling and resting)

Servings: 14–16 (sheet approx. 30 × 40 cm)

Tips for a perfect result

Bain-marie: only heat the yolk cream, do not boil – otherwise it would curdle and become coarse.
Cake layers: whip the sugar into the whites in portions so it fully dissolves and the layers are delicate.
Maturation: ideally let the cake rest 6–12 hours; the cream “works” and the dessert tastes richer.
Nuts: leave some nuts coarser – the cream will gain a pleasant texture.

Conclusion

The chocolate-walnut cake “like from grandma” is honest, hearty and wonderfully homely. Bake it for a festive table or a special occasion – the reward will be a dessert that family and guests will remember. When you taste it after resting the next day, you’ll understand why everyone likes to return to it.